Description
These Cheddar, Green Onion, and Yogurt Scones are a flavorful and tender baked treat, combining tangy Greek yogurt with sharp cheddar and fresh green onions. Perfectly flaky with a golden crust, they make a delightful breakfast or savory snack.
Ingredients
Dry Ingredients
- 2 ½ cups (320 g) all-purpose flour, plus extra for dusting
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) kosher salt
Fat and Cheese
- 4 tbsp (57 g) cold butter, cubed
- ½ cup (60 g) shredded cheddar cheese
- 2 tbsp (30 ml) chopped green onions
Wet Ingredients
- 1 cup (250 ml) plain Greek yogurt
- ½ cup (125 ml) water
- 1 tbsp (15 ml) cream, milk, or buttermilk for brushing
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Stir thoroughly to ensure even distribution of the leavening and seasoning.
- Cut in Butter: Add the cold butter cubes to the dry mixture and use your fingers or a pastry cutter to cut the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining for flakiness.
- Add Cheese and Onions: Mix in the shredded cheddar cheese and chopped green onions evenly throughout the crumbly mixture for pockets of cheesy flavor and fresh aroma.
- Mix Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt and water until smooth and combined, creating a creamy base for the dough.
- Form Dough: Pour the yogurt mixture into the dry ingredients and stir gently just until a dough forms, being careful not to overmix to preserve tenderness.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it gently a few times to bring it together into a cohesive ball.
- Shape Dough: Pat or roll the dough into a circle about 1 inch thick, preparing it for slicing into individual scones.
- Cut Wedges: Cut the dough circle into 6 wedges for larger scones or 8 wedges for smaller servings, ensuring even sizing.
- Prepare for Baking: Place the wedges on the lined baking sheet, spacing them slightly apart. Brush the tops with cream, milk, or buttermilk to encourage browning and add moisture.
- Bake: Bake the scones in the preheated oven for 17 to 20 minutes or until the tops are golden brown and the scones are cooked through.
- Cool and Serve: Transfer the baked scones to a cooling rack and allow them to cool slightly before serving to best enjoy their texture and flavor.
Notes
- Use cold butter to ensure flaky texture in the scones.
- You can substitute cheddar with other cheeses like Gruyère for a different flavor.
- For a dairy-free option, use non-dairy yogurt and milk alternatives.
- Serve warm with butter or jam for added indulgence.
- Do not overmix the dough to avoid tough scones.
